Already the big one Leonardo Da Vinci was a convinced admirer. In 1491, during the sumptuous wedding banquet of the Duchess Beatrice d'Este with Ludovico il Moro, he thought well surprise the bride with a casket set with valuable stones and gems which contained a precious gift: caviar roe instead of pearlsAnd. The idea came to him by chance while he was walking along the bank of the Ticino in Pavia shortly before the banquet when he saw a majestic sturgeon appear. And yes, because here in those times the sturgeons sailed happily in the rivers of northern Italy and were much appreciated by nobles and rulers for their meat and above all for their roe. Then in the centuries to come the indiscriminate fishing, the pollution, the damming of watercourses for the production of electricity, not only in Italy but also in Russia and Iran, the historic homelands of sturgeons, ended up almost bring about the disappearance of these precious fish and their very exclusive eggs.
To the point that since the early 90s, wild sturgeon can no longer be fished anywhere in the worldor, being considered an endangered fish.
If the historic episode of Leonardo da Vinci's gift to the Duchess Beatrice is unknown to a few consumers, lovers of luxury on the table, even less is it known that today Italy is the largest producer and exporter of fine caviar roe in Europe.
And this is due to some farsighted entrepreneurs, who in the 70s they thought well to exploit the purity of the spring waters and rivers of the Alps and Pre-Alps to create sturgeon breeding plants in order to produce their precious caviar and safeguard their survival as much as possible.
One of these is Rodolfo Giaveri which he managed in the 70s an important eel farm a San Bartolomeo di Breda di Piave in Treviso. An area rich in resurgences and underground aquifers, capable of offering clean and oxygenated waters essential for the life and reproduction of fish. He was one of the first to realize that these particular environmental conditions could be exploited to aim for start a sturgeon farm.
Very happy choice. He built numerous large open-air tanks, worked to control the salubrity of the water coming from the Meola river and that captured by the geothermal wells within the property, aimed at ensuring a correct biochemical balance, providing a balanced feed of nutrients selected to perfectly reproduce the natural habitat essential to the development of these large fish, created a system of round the clock computer monitoring of the feed, the water temperature, the conditions of each sturgeon so as to have total traceability of the caviar produced. Always with particular attention to living conditions of fish, their well-being, and, now, with the further objective of achieving Bio certification.
The proceedings of extraction ofthe eggs follow rigorous principles: they take place in a protected environment with very rapid conservation at a controlled temperature. And the salting follows the traditional Russian Malossol method (a little salt), the selection of the eggs takes place strictly by hand, as well as the packaging.
As for the caviar, even if some sturgeons are able to produce the precious eggs from the age of six or seven years, Caviar Giaveri has decided to wait at least 10 years of the animal and to start the production of the caviar exclusively following of specific product requests from the market.
And the sturgeons? In this case, too, the choice was rigorous imported fish of Russian genetics to ensure an original product
Today the company breeds the highest number of species in Italy, ten, which allows it to offer a rich variety of types of eco-sustainable caviar such as the highly prized Huso Huso (Beluga), the most exclusive, the one loved by the Tsars and from the most important European courts, characterized by minimal salting according to the Russian tradition which enhances its unmistakable flavour; or Acipenser persicus (Osietra), worked with the Molossian method, appreciated by the most demanding connoisseurs for its crunchy effect and lasting taste on the palate; or again like the renowned Acipenser stellatus (Sevruga), the smallest caviar but full of an aromatic taste with grains with fresh and typically marine notes; or the Golden sterlet with gold-colored eggs loved by chefs with great effect in preparations with its rich taste and soft consistency, velvety texture with refined marine scents; up to the more common Acipenser baerii (Siberian) with unmistakable large eggs, a delicate aroma with a typical iodized taste
Today Caviar Giaveri is one of the most important Italian producers of Caviar. The helm of the company is entirely in female hands, those of the founder's daughters, Jenny, Giada and Joys who, with great commitment and passion, continue the family tradition. The company exports high quality caviar all over the world: to France, the USA, Canada, Brazil, South Africa and Australia. Especially in the East (Japan, Thailand, Korea, Taiwan, Hong Kong, Indonesia and Malaysia) and the Middle East, brands that are very demanding in terms of quality.
And speaking of the market, the company would like to underline that unlike most of the caviar on the market, Caviar Giaveri does not sign caviar purchased from anonymous international producers and resold with the company's brand, but raises and transforms totally in its fish possessions of northern Italy. an original and well-finished product from the moment of birth or import of Russian genetic sturgeon up to the final package that reaches the consumer's table. During the life cycle each sturgeon specimen is cared for and cared for in the fundamental aspects for the growth of animal welfare in compliance with health and hygiene standards and the natural environment. The salting follows the traditional Russian Malossol method (a little salt), the selection of the eggs is rigorously done by hand, as is the packaging.
Finally, one cannot fail to mention the fact that since time immemorial caviar and oysters have been combined on the tables of gourmets by their aphrodisiac powero.
In addition to being nutritious (it contains 30% protein), caviar owes its fame thanks to the presence of significant quantities of iodine and phosphorus, elements which have a positive effect on hormonal production to which zinc salts are added which stimulate testosterone (male sex hormone) and have a mood-enhancing effect.
In reality, caviar is rich in many others beneficial substances for the body: vitamins (E, B2, B6, B1, B3, A (excellent for eyesight), D (suitable for bone care), B12, K.
Enough? No way. Thanks to its high omega 3 content it is a valid aid for the health of the heart and arteries. But you shouldn't overdo it because it also has saturated fat. Finally, it contains calcium and phosphorus (allies of bones and teeth), iron which participates in the production of red blood cells.
In short, there is more than one reason to bring it to the table on festive days that are expected, both raw in the classic way of canapés and combined with cooking preparations, to luxuriously solemnize the festive cuisine.
Mondo Food offers two recipes for the occasion: a refined egg white cream that combines very delicate multisensory perceptual aspects, in a contrast between the different "crunchies" of the egg yolk and caviar and a prestigious, decidedly healthy and highly effect.
For the egg and spaghetti, two different types of caviar were used, the prized Beluga Siberian and Baerii Heritage, which can be considered a gateway to the magical world of caviar which is characterized by its adaptability.
The recipe: Egg white cream with crunchy yolk and Beluga Siberian caviar
Ingredients:
4 eggs
60 g. breadcrumbs
240 g. fresh cream
1/2 litre. peanut oil
60 g. caviar
10 g. chives
salt and pepper
Preparation
Separate the yolks from the whites. Boil the cream for 4 minutes, add salt and pepper. Remove from heat, add the egg whites, blend and filter with a sieve.
Pass the yolks in the breadcrumbs and leave them to rest in the fridge for at least 2 hours.
Set the egg whites with the cream in the microwave, then pour everything into the blender and emulsify until you get a soft cream.
Fry the egg yolks in oil at 170°, dry and salt.
Introduction
Arrange the egg white cream in a deep dish, place the fried yolk in the center and add a teaspoon of caviar and finely chopped chives on top.
The recipe: Whole wheat spaghetti and Baerii Heritage caviar
An articulated dish, to put your skills to the test: a prestigious, decidedly healthy first course. The final touch belongs to the caviar, placed delicately on top of the spaghetti "cone".
Ingredients:
320 g. wholemeal spaghetti
ginger, parsley, fresh coriander
cornstarch
extra virgin olive oil
soy sauce
80 g. codfish
sepia
fresh tomato for garnish
100 g. of caviar
Preparation
Boil the spaghetti in plenty of salted water.
For the sauce: boil a piece of ginger the size of a walnut, cut into slices, two branches of parsley and fresh coriander in a little water, vinegar and sugar. Boil for a minute and thicken with a little cornstarch and extra virgin olive oil, add soy sauce and keep a portion. Once filtered, this sauce will be used to cream the freshly drained spaghetti.
For the bacalao: remove the skin, desalinate slightly and cook under vacuum at 50 degrees for 12 minutes. Cool and open the bag. Add the bacalao pulp to the spaghetti while creaming.
Introduction
Serve the spaghetti warm, garnishing the dish with cuttlefish ink, drops of fresh blended tomato and seasoned to taste and finally a spoonful of caviar.
